Scaloppine of Sweetbreads with Lemon

Ingredients List

2 lb Sweetbreads, soaked,

-trimmed, and blanched

Flour

Salt and freshly ground

-pepper

4 tb Butter

2 Lemons, very thinly sliced

Directions

Cut the sweetbreads into slices 1/2 inch thick, season them with saltand pepper, and dust with flour. Heat the butter in a large fryingpan over fairly high heat and brown the sweetbreads for about 3minutes on each side. Transfer them to a hot serving platter andkeep warm. Add the paper-thin slices of lemon to the butterremaining in the pan, toss over high heat for a few seconds, and thenspoon them over the sweetbreads.